Pumpkin Risotto With Gorgonzola And Walnuts

Name: Pumpkin Risotto With Gorgonzola And Walnuts
Ingredients: 1 small (1¾ pound) pumpkin, peeled, seeded, and cut into 1-inch cubes; 4 tablespoon extra-virgin olive oil; 1 medium white onion, diced; 2 cloves garlic, minced; 2 cup arborio rice; 1 cup dry white wine; 4-6 cup low-sodium chicken stock, as needed; 2 tablespoon gorgonzola; 2 tablespoon parmigiano-reggiano; 1 teaspoon fresh sage, chopped; 2 tablespoon unsalted butter; kosher salt and freshly ground black pepper; toasted walnuts

Marc Murphy|Oct. 1, 2014 4:24 pm EST

4.3 (3 ratings)

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Blue cheese adds a sweet, tangy flavor and walnuts are an earthy, crunchy addition to a delicious autumn dish. Marc Murphy’s pumpkin risotto recipe was developed exclusively for Zynga’s hit game FarmVille 2 and is part of a larger partnership between Zynga and Chopped to help fight childhood hunger, and benefits the nonprofit organization No Kid Hungry. The complete FarmVille to Table digital cookbook will be available later this year.

Servings

4

Ingredients

1 small (1¾ pound) pumpkin, peeled, seeded, and cut into 1-inch cubes
4 tablespoon extra-virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
2 cup arborio rice
1 cup dry white wine
4-6 cup low-sodium chicken stock, as needed
2 tablespoon gorgonzola
2 tablespoon parmigiano-reggiano
1 teaspoon fresh sage, chopped
2 tablespoon unsalted butter
kosher salt and freshly ground black pepper
toasted walnuts

Directions

Preheat the oven to 400 degrees F.
Spread the pumpkin on a baking sheet and toss with 1 tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with foil to keep warm.
Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat, but leave the saucepan on the stove.
Heat the remaining oil in a large heavy-bottomed saucepan over medium heat. Add the onions and garlic and sweat until translucent, 2 to 3 minutes. Add the rice and cook for 2 minutes, stirring often, until it turns from opaque to translucent.
Next, pour the wine into the pot and cook until evaporated. Add one cup of the chicken stock, stirring constantly, until the rice absorbs almost all of the broth about 3 minutes.
Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all of the broth and the rice is barely tender, about 20 minutes total.
Melt the butter and add the pumpkin; cook until heated through, about 1 minute.
Remove from the heat and stir in the cheese. When the cheese melts, add the sage. Season with salt and pepper. Sprinkle with walnuts and the remaining gorgonzola and serve.